G9 Quiz #1 Second Quarter

What are the 3 market forms of eggs?

• Fresh eggs

• Powder eggs

• Frozen eggs

• Process eggs

• Dried eggs

They come in the form of whole eggs with extra yolks and

whites. These are pasteurized and must be thawed before use.

• Fresh eggs

• Frozen eggs

• Process eggs

• Dried eggs

Which of the following is the correct sequence in foam formation?

• dry - frothy - stiff foam - soft foam

• stiff foam - dry - frothy - soft foam

• frothy - stiff foam - soft foam - dry

• frothy - soft foam - stiff foam - dry

what stages of foam that has large air bubbles that flow easily?

• frothy

• dry

• stiff foam

• soft foam

what stages of foam that the peaks hold their shape; when bowl is tipped, it holds, moist and glossy?

• frothy

• dry

• stiff foam

• soft foam

what stages of foam that its moistness and glossiness disappear; specks of egg white

are seen?

• frothy

• dry

• stiff foam

• soft foam

Green egg yolks in hard-cooked eggs can be prevented by

• adding a little vinegar to the cooking water.

• boiling in salted water.

• using low temperatures and short cooking time.

• adding baking soda to the cooking water.

Egg whites will whip up into a better foam if

• they are well chilled

• they have a small amount of oil added to them.

• they have a small amount of baking soda added to them.

• they are at room temperature.

One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for

• 3-4 minutes

• 5-7 minutes

• 12-15 minutes

• 15-20 minutes

If you were an egg and you wanted to give the chef who was about to cook you some advice, you would most probably say, please don’t ___________.

• let me coagulate

• cook me too long

• cook me at too high a temperature

• both b and c